Usually what I do on Saturday's is take out 3 or 4 recipes that I want to make for the week. Then head out to the farmer's market or grocery store to get any ingredients I am missing for them. This has been my routine now for the past couple of months and it works for me. Sometimes I don't get to make all the recipes I pulled out on Saturday because of stuff that comes up or if we get home too late. Although I love to cook, when it's past 8PM, I don't even want to think about making a recipe that will take me over an hour. You may laugh at me but I cannot go to bed knowing that I have a dirty kitchen. I like all my dishes cleaned, put away, floors swept and breakfast and lunches made before I head to bed. I know, I am strange but I blame this on my mother. She is the exact same way. So when I got home yesterday and it was already 7PM, I wanted to make something quick and easy. Let me just say that this recipe for beef and broccoli was not just super easy but really, really good. I am not a big Chinese food fan but if I do order it, I usually order the beef and broccoli. This recipe is better than any Chinese restaurant beef and broccoli I have ever had so it is definitely a keeper. Enjoy!
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| Just before serving, I sprinkled some sesame seeds on top of the dish. |
Beef and Broccoli Stir-Fry
Serves 4
Ingredients:
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice (I used brown rice)
Sesame seeds (optional)
Directions: In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.
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| Before I started cooking, I prepped the veggies and beef. |
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| Veggies right before I take them off the stove. |
